Member Since Nov 21st, 2009
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Nov 21st 2009 8:57PM Brian A,
I've NEVER had oversalted gravy from a brined bird.
Just don't bother adding additional salt whilst making the gravy.
Nov 21st 2009 8:54PM Barkin,
Don't bother stuffing your brined bird unless you do what Jeff says...your MIL will love you more for it ;). Just bake it in a dish then stuff. She'll never be the wiser and peace will reign for all, LOL.
Just make sure lots of the crisp edge sticks out.
I'm doing JC's deconstructed bird fer one o my 3 birds this year ( another adherent of smaller is better- where do you get a pan big enough for a 30 lb. mammouth, UTE?!??.
Laura- some years I remember and rinse- other years I don't. Never has affected the finished product on my end.
Meat "over brined" thus too salty is impossible from a scientific POV. The meat molecules will only accept so much salt assuming you are using an actual recipe. You CAN let it sit in the salt/sugar solution so long that the meat's texture changes to mush though. Also try not to use table salt. The flav IS affected adversely. only table salt available to you? Follow this link and scroll to the "Universal Brining Chart". All substitutes are included:
HTH and enjoy the bird.